After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here!When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow.

Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese.The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like.Instead, the pasta incorporated into the quiche filling (think spaghetti frittata).I think next time I’ll precook the spaghetti in the pan in the oven to crisp it up a bit before I add the filling to see if that helps at all.Despite this, it was still a completely delicious and satisfying spring meal.

Roasted Asparagus:Preheat the oven to 425F.Wash the asparagus and pat it dry.Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet.Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper.Bake for 8-10 minutes, giving the pan a shake halfway through cooking.The asparagus is done when it’s golden brown in places and fork-tender.Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).

Prepare the spaghetti to al dente according to the package directions.

In a blender or food processor, process the cottage cheese and milk until smooth.Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.

Turn the oven down to 350F.Grease the bottom and sides of a 10-inch oven-safe frying pan with butter.Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top.Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly.Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.

What is the difference between crustless quiche and frittata?, you might be wondering. As far as I can tell, not much. The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. The end products end up being slightly different…quiche has a lighter and more delicate texture, while frittata is denser. In my recipe for crustless quiche I lighten it up by replacing cream with a purée of low-fat cottage cheese and milk…it actually has a very creamy consistency and does a […]...

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.